Lemon Loaf

In case it isn’t apparent yet, I’ve tried lots of lemon-flavoured desserts! I really liked that this cake was flavourful without being too overpowering. Beating the egg whites to soft peaks before folding them into the loaf resulted in a dessert that was lighter than many of the quick breads I’ve previously tried. Continue reading for the recipe and nutritional informationIngredients:

2 eggs (seperated)

0.4 cup unsweetened applesauce

1.2 cups splenda (or white sugar)

Zest from one medium lemon

1 tbsp lemon juice

1.6 cups flour (I used all purpose in this recipe – I didn’t want to overpower the lemon flavour)

0.24 tsp baking soda

0.5 cup low fat milk

Strips of lemon peel and confectioner’s sugar (for decoration)

Method:

Pre-heat oven to 325F. Grease a 9×5″ loaf pan

Beat the splenda (white sugar) and applesauce together.

Stir in the egg yolks, lemon juice and zest.

Sift in the flour and baking soda

Add the milk

In a separate bowl, beat the egg whites until soft peaks form. Carefully fold the whites into the batter, being sure to fully incorporate it

Spread the mixture into the greased pan.

Bake in the pre-heated oven for approximately 50 minutes, or until a toothpick inserted in the middle comes out clean

Once cooled, sift confectioner’s sugar over the top and decorate with lemon peels

Nutritional Information:(Based on 10 slices per loaf with powdered sugar)

Calories: 105
Fat: 1.2g
Carbs: 19.5g
Fiber: 0.7g
Protein: 3.6g

(Recipe adapted from “Great Grandma’s Lemon Cake” from The Taste of Home Baking Book)